Veal in Marsala Mustard Sauce

Name: Veal in Marsala Mustard Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Veal Cutlet Pan Fried; 2 tbsp Butter unsalted; 1 tbsp Extra Virgin Olive Oil; 0.25 cup Flour - Gold medal all purpose flour; .5 serving Dry Marsala Wine (1 serving = 1 cup) (by MS_PEABODY); .25 cup fluid (yields 2 cups whip Heavy Whipping Cream; 1 tbsp Coarse grain Mustard (by KARENCRAFTER); .25 cup Parsley; 1 cup pieces or slices Mushrooms fresh

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

16 oz Veal Cutlet Pan Fried 2 tbsp Butter, unsalted 1 tbsp Extra Virgin Olive Oil 0.25 cup Flour - Gold medal all purpose flour .5 serving Dry Marsala Wine (1 serving = 1 cup) (by MS_PEABODY) .25 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 tbsp Coarse grain Mustard (by KARENCRAFTER) .25 cup Parsley 1 cup, pieces or slices Mushrooms, fresh

Directions

If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Pat dry and season with salt and pepper.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Meanwhile, dredge cutlets in flour, shaking off excess. Saut� cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side. Transfer with tongs to a platter and loosely cover with foil to keep warm.
Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits. Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and stir in parsley and salt and pepper to taste. Pour sauce over veal.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JRZZMOM01.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving